Our Top Rated Recipes
Catfish: Jack's Fried Catfish
Source of Recipe
Southern Living magazine
List of Ingredients
- 6 (4- to 6-ounce) catfish fillets
- 2 cups milk
- 2 cups yellow cornmeal
- 1 Tbsp seasoned salt
- 2 tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp salt
- Vegetable oil
Instructions
- Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.
Combine cornmeal and next 4 ingredients in a shallow dish.
- Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.
- Dredge catfish fillets in cornmeal mixture, shaking off excess. Pour oil to depth of 1½ inches into a large skillet; heat to 350° F. Fry fillets, in batches, about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels.
Makes 6 servings.
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Serve with:
LEIA'S HUSH PUPPIES
• 2¼ cups self-rising white cornmeal mix
• ½ cup chopped green bell pepper
• ½ medium onion, chopped
• 1 tsp salt
• ¼ tsp ground red pepper
• ½ tsp ground black pepper
• 1 cup buttermilk
• 2 large eggs
• Vegetable oil
Combine first 6 ingredients in a bowl; make a well in center of mixture. Whisk together buttermilk and eggs; add to dry ingredients, stirring just until moistened. Let mixture stand 30 minutes.
Pour oil to a depth of 2 inches into a Dutch oven; heat to 375° F.
Drop batter by heaping teaspoonfuls into hot oil. Fry, in batches, 2 minutes on each side or until golden. Drain on wire racks over paper towels; serve hot.
Makes 6 to 8 servings.
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